Ricotta ice cream
Votes: 1
Time: 6 hours 15 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 572, total fat 35 G., saturated fats 20 G., proteins 17 G., carbohydrates 50 G., fiber 3 G., cholesterol 115 mg, sodium 183 mg, sugar 43 G.
Calories 572, total fat 35 G., saturated fats 20 G., proteins 17 G., carbohydrates 50 G., fiber 3 G., cholesterol 115 mg, sodium 183 mg, sugar 43 G.
Ricotta ice cream is one of the easiest to make, even without a dedicated ice cream maker. Its delicate, neutral flavor makes it ideal for creating a variety of desserts, both everyday and special. Try, for example, ice cream with fresh raspberries and chopped pistachios—an incredible combination!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup heavy whipping cream, chilled
- 450 g low-fat ricotta
- 1 can (400 g) of condensed milk with sugar
- Zest of 2 oranges
- 1 vanilla bean (scrape out the seeds) or 1 tbsp clear vanilla extract
- A pinch of coarse salt, optional
- 1 cup raspberries
- 0.5 cup chopped pistachios
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Recipes with similar ingredients: ricotta cheese, cream, pistachios, Orange zest, vanilla pod, raspberry
Cooking the dish according to the recipe:
- Pour the whipped cream into the bowl of a food processor. Beat until stiff peaks form, about 1.5 minutes, being careful not to overbeat. Transfer the whipped cream to a bowl.
- Return the food processor bowl to its original position (no need to wash it). Add the ricotta, condensed milk, orange zest, vanilla seeds, and salt, if using. Process until smooth, about 2 minutes.
- Using a silicone spatula, carefully fold the ricotta mixture into the whipped cream. Transfer to a lidded container and freeze for at least 6 hours until the ice cream is set.
- Serve garnished with raspberries and chopped pistachios.
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